I couldn’t share my latest dressing obsession with you without at least a few ways to use it outside of smothering it all over your leaves. Drizzling the creamy tarragon vinaigrette over some asparagus spears, preferably blistered under the grill (but blanched work just fine too) is an absolute winner of a dish.
Simple to make, beautiful to serve, delicious to eat.
Grilled Asparagus with Tarragon Vinaigrette
Servings
4-6
servingsPrep time
10
minutesCooking time
5
minutesIngredients
500g asparagus
1 tbsp olive oil or garlic oil if you have any to hand
a good pinch of Malden salt
zest of half a lemon
a forkfull or two of pickled red onions
an extra sprinkling of Malden salt to serve
Directions
- Grill the asparagus: Either set your oven to grill or pop them on the BBQ if you are already grilling
Trim the asparagus spears by breaking off the ends (see image above)
Place on a rimmed baking sheet making sure they fit in one layer and drizzle with olive oil and a generous pinch of Malden salt.
Place under the hot grill for 2-3 minutes, before moving them around on the tray and placing them back under the heat for another minute or two until they are blistered but still bright in colour. - Transfer onto a flat serving plate and allow to cool a little before dressing with the vinaigrette, lemon zest, pickled onions (if you have some to hand) and an extra sprinkling of Malden salt.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
